The passion and energy of wine
The Wine Goddess, my wife Mary Lee, handed me a challenge: Select a white wine she had never tasted before to pair with her special dish of mussels, shrimp and linguini in a white clam sauce (no garlic). I smacked my lips and headed to the wine laboratory – better known as my basement fridge […]
Crispy, ‘Fry-Baked’ Eggplant Recipe by Mary Lee Harrington I select firm, but ripe large eggplant to make this dish. The secret is not so much in the sauce, but in frying the eggplant first in a flour and egg mixture and then baking it. I only use Parmesan cheese, no other type of cheese. You […]
What makes the volcanic wines of southern Italy so exciting? That will be the focus of my April 11 adult education seminar at Middlesex Community College’s Nesmith House in Lowell, from 7-9 p.m. Participants will taste up to seven wines – white and red – and pair them with regional cuisine. They’ll be able […]
Mark Vlossak’s winemaking philosophy is simple: “I make wines to go with food.” The founder, owner, and president of St. Innocent Winery in Oregon’s Willamette Valley says people often wonder why a wine enjoyed at a restaurant disappoints when consumed at home without a meal. Wine must be balanced for food, says Vlossak, a single-vineyard […]
Je ne sais quoi? I’ve heard the phrase but never understood it until I read it on a wine bottle. Je ne sais quoi is the lovely French way of describing “someone so unique and so exceptional that no words exist to sufficiently capture her essence.” That’s the message behind JNSQ Rose` Cru, one of […]
The meal was simple and superb – mussels, shrimp, spaghetti, and spicy pasta sauce sprinkled with parmesan cheese. The Wine Goddess, my wife Mary Lee, cooked it in 15 minutes, about the time it takes me to shave in the morning. The WG never ceases to amaze me. After a long day of looking at […]
